In large bowl, beat together sugar, oil and egg until thick and pale, about two minutes with a handmixer. Beat in vanilla.

With mixer on low, or with whisk, mix in the flour mixture and coffee (or warm water) alternately, beginning and ending with the flour mixture.

Using an ice cream scoop or two spoons, fill cupcake liners about 3/4 full. Bake for about 16 minutes, or when a toothpick inserted into center comes out with only a few crumbs attached.

Allow cupcakes to cool in pan on wire rack for about 1 to 2 minutes. Carefully remove cupcakes from pan and allow them to cool completely on wire rack.

Frost with caramel coconut-pecan frosting. Store in airtight container at room temperature for up to 2 days.

For the frosting:

9 ounces evaporated milk (I used almost two 5 oz. cans)

3 large egg yolks

1 cup sugar

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

1 teaspoon vanilla extract

2 cups sweetened shredded coconut

1 cup coarsely chopped pecans (I used walnuts)

In medium saucepan, whisk together the evaporated milk and egg yolks. Add sugar, butter and vanilla to the pot and stir. Cook over medium heat for about 15 minutes, stirring constantly. The mixture will bubble, thicken and darken slightly.

When thick and bubbling, remove from heat. Stir in coconut and chopped nuts. Pour into a big bowl and cool to room temperature. I popped mine into the refrigerator for about 45 minutes, stirring once in a while, to speed the cooling process up.

I made these for my mom's birthday (she loves German chocolate cake), and they were phenomenal! At first I wasn't thrilled at the prospect of cooking the frosting, but it was actually quick and simple. And the best part? I could just glob the frosting on the cupcakes without worrying about spreading it beautifully, so it was much faster and easier to ice them than it would've been with traditional frosting. They're now a family favorite, and I'm making them tomorrow for my daughter's birthday. Thanks for sharing!

Hi Hattie -- Yeah, I'd refrigerate the frosting, well wrapped. I think refrigeration gives most things a bit more longevity. I'd leave the frosting out at room temperature after the chill for several minutes to give it time to soften up, which will make it easier to spread. I hope all went well at work with the cupcaking! :)